Hungarian-Style Beef With Bell Peppers And Caraway

• 1 1- to 1 1/4-pound rib-eye steak, trimmed, cut crosswise into 1/3-inch strips
• 1 tablespoon Hungarian sweet paprika
• 3 tablespoons olive oil, divided
• 4 garlic cloves, thinly sliced
• 1/2 teaspoon caraway seeds
• 3 bell peppers (preferably mixed colors), cut into 1/2-inch strips
• 1/3 cup beef broth
• 2 tablespoons tomato paste
• 1 teaspoon balsamic vinegar

1. Toss beef with paprika, salt, and pepper in large bowl to coat. Heat 2 tablespoons oil in large nonstick skillet over high heat. Add garlic and caraway seeds; stir 30 seconds. Add peppers; toss 1 minute.
2. Add broth. Cover; cook until peppers are crisp-tender, about 4 minutes. Using tongs, transfer garlic and peppers to bowl. Add remaining 1 tablespoon oil and beef to skillet; saute until beef is no longer pink outside, about 2 minutes. Mix in tomato paste and vinegar. Return half of peppers to skillet. Toss until beef is medium-rare, about 3 minutes. Season with salt and pepper. Transfer to platter; top with remaining bell peppers.

sweet paprika, olive oil, garlic, caraway seeds, bell peppers, beef broth, tomato paste, balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/hungarian-style-beef-with-bell-peppers-and-caraway-233145 (may not work)